A popular dessert in Kerala and other parts of southern India, Elaneer Payasam is generally served on special occasions. A dinner party favourite, it contains tender coconut pieces dunked in coconut milk (prepared with MAGGI® coconut milk powder), which is mildly flavoured with aromatic spices like cardamom and nutmeg powder. Don’t forget to garnish it with dry fruits like cashew nuts and raisins.
- MAGGI® coconut milk powder (Add water to reach the desired consistency of coconut milk)100 ml
- Tender coconut1 no
- Tender coconut pieces50 g
- Milk500 ml
- Sugar120 g
- Cardamom powder1 tsp
- Nutmeg powderpinch
- Ghee1 tbsp
- Cashewnuts & Raisins20 g
Prepare Elaneer Payasam
- Step 1
In a blender, take tender coconut water and its pieces. Blend well until the paste thickens.
- Step 2
Fry cashew nut and raisins in ghee. Keep aside.
- Step 3
In a pan, take the milk and bring it to a boil for 8-10 minutes.
- Step 4
Add tender coconut paste, sugar, cardamom powder, and nutmeg powder. Boil for another 3-4 minutes.
- Step 5
Add coconut cream.
Finish with fried cashew nuts and raisins.
*The recipes have been designed with the help of our products to retain the flavour, texture, appearance for the time of delivery (30 – 40 mins from being made to end consumer delivery). Please note that any change in ingredient (type/quantity), method of preparation and the type of packaging used will have an impact on the delivery friendliness of the recipes.